Roasted Beet Salad with Oranges, Gorgonzola and White Balsamic Reduction

• 2 fresh golden beets, trimmed
• 2 fresh red beets, trimmed
• 1 Tbsp. olive oil
• 2/3 cup white balsamic vinegar
• 6 fresh thyme sprigs
• 2 heads Belgian endive, trimmed, leaves separated
• 2 oranges, peeled, sliced King Sooper's 1 lb For $0.99 thru 02/09
• 2 shallots, thinly sliced
• 1/2 cup ATHENOS Crumbled Gorgonzola Cheese
• 1/4 tsp. freshly ground black pepper

1. Heat oven to 425F.
2. Place beets in roasting pan or on baking sheet; drizzle with oil.
3. Bake 45 min.
4. to 1 hour or until tender.
5. Remove from oven; cool 20 min.
6. Remove skins.
7. Slice beets; cut slices into strips.
8. Meanwhile, bring vinegar and thyme to boil in small saucepan.
9. Simmer on low heat 10 min.
10. or until reduced to about 3 Tbsp.
11. liquid, stirring occasionally.
12. Strain and cool.
13. Arrange endive, oranges, shallots and beets on serving platter.
14. Drizzle with balsamic reduction; top with cheese and pepper.

golden beets, fresh red beets, olive oil, white balsamic vinegar, thyme, endive, oranges, shallots, gorgonzola cheese, freshly ground black pepper

Taken from www.kraftrecipes.com/recipes/roasted-beet-salad-oranges-gorgonzola-white-balsamic-reduction-120315.aspx (may not work)